FITness: 294 calories, 16g fat, 19g carbs., 18g protein
2 lbs lean corned beef brisket, all fat trimmed off
1 cup frozen pearl onions
2 medium parsnips, peeled and cut into chunks
1 small head cabbage, cut into 6 wedges
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more.
Remove meat, slice and serve
*We used frozen pearl onions and parsnips instead of potatoes to make this easy peasy and the results were great!